Image courtesy: wearychef.com

Image courtesy: wearychef.com

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breast halves
  • 1/2 cup diced onion
  • 1 clove garlic, minced
  • 4 cups chicken broth
  • 1 cup masa harina
  • 3 cups water, divided
  • 1 cup enchilada sauce
  • 1 pound processed cheese, cubed
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin

Directions

Heat oil in a large pot over medium heat. Brown chicken breasts for 4 to 5 minutes on each side. Shred and set aside.

To the pot add onions and garlic; saute for 2 minutes, or until onions are translucent. Pour in chicken broth.

In a medium bowl combine masa harina with 2 cups of water and whisk until well blended.

To the onions and garlic add the masa harina mixture, remaining water, enchilada sauce, cheese, salt, chili powder and cumin. Bring to a boil; add shredded chicken. Reduce heat to low and simmer 30 to 40 minutes, or until thickened.